168
Marquis, M., Davy, J., Cathala, B., Fang, A., & Renard, D. (2015). Microfluidics assisted generation of innovative polysaccharide hydrogel microparticles. Carbohydrate Polymers, 116,
189–199.
Matubayasi, N. (1994). Matching-mismatching of water geometry and hydrophobic hydration.
Journal of the American Chemical Society, 116(4), 1450–1456.
Maxwell, E. G., Colquhoun, I. J., Chau, H. K., Hotchkiss, A. T., Waldron, K. W., Morris, V. J., et al.
(2016). Modified sugar beet pectin induces apoptosis of colon cancer cells via an interaction
with the neutral sugar side-chains. Carbohydrate Polymers, 136, 923–929.
May, C. D. (1990). Industrial pectins: Sources, production and applications. Carbohydrate
Polymers, 12(1), 79–99.
Medeiros, B. G. D. S., Pinheiro, A. C., Carneiro-da-Cunha, M. C., & Vicente, A. A. (2012).
Development and characterization of a nanomultilayer coating of pectin and chitosan—
Evaluation of its gas barrier properties and application on ‘Tommy Atkins’ mangoes. Journal
of Food Engineering, 110, 457–464.
Mesbahi, G., Jamalian, J., & Farahnaky, A. (2005). A comparative study on functional properties
of beet and citrus pectins in food systems. Food Hydrocolloids, 19(4), 731–738.
Michalak, M., Thomassen, L. V., Roytio, H., Ouwehand, A. C., Meyer, A. S., & Mikkelsen, J. D.
(2012). Expression and characterization of an endo-1,4-β-galactanase from Emericella nidulans and Pichia pastoris for enzymatic design of potentially prebiotic oligosaccharides from
potato galactans. Enzyme and Microbial Technology, 50(2), 121–129.
Minkov, S., Minchev, A., & Paev, K. (1996). Modelling of the hydrolysis and extraction of apple
pectin. Journal of Food Engineering, 29(1), 107–113.
Morris, G. A., Ralet, M., Bonnin, E., Thibault, J., & Harding, S. E. (2010). Physical characterisation of the rhamnogalacturonan and homogalacturonan fractions of sugar beet (Beta vulgaris)
pectin. Carbohydrate Polymers, 82, 1161–1167.
Muhammad, K., Mohd Zahari, N. I., Gannasin, S. P., Mohd Adzahan, N., & Bakar, J. (2014). High
methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel. Food Hydrocolloids, 42(Part
2), 289–297.
Müller-Maatsch, J., Caligiani, A., Tedeschi, T., Elst, K., & Sforza, S. (2014). Simple and validated quantitative1H NMR method for the determination of methylation, acetylation, and feruloylation degree of pectin. Journal of Agricultural and Food Chemistry, 62(37), 9081–9087.
Muñoz-Almagro, N., Montilla, A., Moreno, F. J., & Villamiel, M. (2017). Modification of citrus
and apple pectin by power ultrasound: Effects of acid and enzymatic treatment. Ultrasonics
Sonochemistry, 38, 807–819.
Nussinovitch, A., & Hirashima, M. (2013). Cooking innovations: Using hydrocolloids for thickening, gelling, and emulsification. London, UK: CRC Press.
Oakenfull, D., & Scott, A. (1984). Hydrophobic interaction in the gelation of highmethoxyl pectins. Journal of Food Science, 49(4), 1093–1098.
Ogutu, F. O., & Mu, T. H. (2017). Ultrasonic degradation of sweet potato pectin and its antioxidant
activity. Ultrasonics Sonochemistry, 38, 726–734.
Oosterveld, A., Beldman, G., Searle van Leeuwen, M. J. F., & Voragen, A. G. J. (2000). Effect
of enzymatic deacetylation on gelation of sugar beet pectin in the presence of calcium.
Carbohydrate Polymers, 43, 249–256.
Owen, J. L., Kent, L. M., Ralet, M. C., Cameron, R. G., & Williams, M. A. K. (2017). A tale of two
pectins: Diverse fine structures can result from identical processive PME treatments on similar
high DM substrates. Carbohydrate Polymers, 168, 365–373.
Panouille, M., Thibault, J.-F., & Bonnin, E. (2006). Cellulase and protease preparations can extract
pectins from various plant byproducts. Journal of Agricultural and Food Chemistry, 54(23),
8926–8935.
Parkar, S. G., Redgate, E. L., Wibisono, R., Luo, X., Koh, E. T. H., & Schroder, R. (2010). Gut
health benefits of kiwifruit pectins: Comparison with commercial functional polysaccharides.
Journal of Functional Foods, 2, 210–218.
N. Noor et al.
Marquis, M., Davy, J., Cathala, B., Fang, A., & Renard, D. (2015). Microfluidics assisted generation of innovative polysaccharide hydrogel microparticles. Carbohydrate Polymers, 116,
189–199.
Matubayasi, N. (1994). Matching-mismatching of water geometry and hydrophobic hydration.
Journal of the American Chemical Society, 116(4), 1450–1456.
Maxwell, E. G., Colquhoun, I. J., Chau, H. K., Hotchkiss, A. T., Waldron, K. W., Morris, V. J., et al.
(2016). Modified sugar beet pectin induces apoptosis of colon cancer cells via an interaction
with the neutral sugar side-chains. Carbohydrate Polymers, 136, 923–929.
May, C. D. (1990). Industrial pectins: Sources, production and applications. Carbohydrate
Polymers, 12(1), 79–99.
Medeiros, B. G. D. S., Pinheiro, A. C., Carneiro-da-Cunha, M. C., & Vicente, A. A. (2012).
Development and characterization of a nanomultilayer coating of pectin and chitosan—
Evaluation of its gas barrier properties and application on ‘Tommy Atkins’ mangoes. Journal
of Food Engineering, 110, 457–464.
Mesbahi, G., Jamalian, J., & Farahnaky, A. (2005). A comparative study on functional properties
of beet and citrus pectins in food systems. Food Hydrocolloids, 19(4), 731–738.
Michalak, M., Thomassen, L. V., Roytio, H., Ouwehand, A. C., Meyer, A. S., & Mikkelsen, J. D.
(2012). Expression and characterization of an endo-1,4-β-galactanase from Emericella nidulans and Pichia pastoris for enzymatic design of potentially prebiotic oligosaccharides from
potato galactans. Enzyme and Microbial Technology, 50(2), 121–129.
Minkov, S., Minchev, A., & Paev, K. (1996). Modelling of the hydrolysis and extraction of apple
pectin. Journal of Food Engineering, 29(1), 107–113.
Morris, G. A., Ralet, M., Bonnin, E., Thibault, J., & Harding, S. E. (2010). Physical characterisation of the rhamnogalacturonan and homogalacturonan fractions of sugar beet (Beta vulgaris)
pectin. Carbohydrate Polymers, 82, 1161–1167.
Muhammad, K., Mohd Zahari, N. I., Gannasin, S. P., Mohd Adzahan, N., & Bakar, J. (2014). High
methoxyl pectin from dragon fruit (Hylocereus polyrhizus) peel. Food Hydrocolloids, 42(Part
2), 289–297.
Müller-Maatsch, J., Caligiani, A., Tedeschi, T., Elst, K., & Sforza, S. (2014). Simple and validated quantitative1H NMR method for the determination of methylation, acetylation, and feruloylation degree of pectin. Journal of Agricultural and Food Chemistry, 62(37), 9081–9087.
Muñoz-Almagro, N., Montilla, A., Moreno, F. J., & Villamiel, M. (2017). Modification of citrus
and apple pectin by power ultrasound: Effects of acid and enzymatic treatment. Ultrasonics
Sonochemistry, 38, 807–819.
Nussinovitch, A., & Hirashima, M. (2013). Cooking innovations: Using hydrocolloids for thickening, gelling, and emulsification. London, UK: CRC Press.
Oakenfull, D., & Scott, A. (1984). Hydrophobic interaction in the gelation of highmethoxyl pectins. Journal of Food Science, 49(4), 1093–1098.
Ogutu, F. O., & Mu, T. H. (2017). Ultrasonic degradation of sweet potato pectin and its antioxidant
activity. Ultrasonics Sonochemistry, 38, 726–734.
Oosterveld, A., Beldman, G., Searle van Leeuwen, M. J. F., & Voragen, A. G. J. (2000). Effect
of enzymatic deacetylation on gelation of sugar beet pectin in the presence of calcium.
Carbohydrate Polymers, 43, 249–256.
Owen, J. L., Kent, L. M., Ralet, M. C., Cameron, R. G., & Williams, M. A. K. (2017). A tale of two
pectins: Diverse fine structures can result from identical processive PME treatments on similar
high DM substrates. Carbohydrate Polymers, 168, 365–373.
Panouille, M., Thibault, J.-F., & Bonnin, E. (2006). Cellulase and protease preparations can extract
pectins from various plant byproducts. Journal of Agricultural and Food Chemistry, 54(23),
8926–8935.
Parkar, S. G., Redgate, E. L., Wibisono, R., Luo, X., Koh, E. T. H., & Schroder, R. (2010). Gut
health benefits of kiwifruit pectins: Comparison with commercial functional polysaccharides.
Journal of Functional Foods, 2, 210–218.
N. Noor et al.